Ingredients

• Dressing:
• 1/2 cup malt vinegar
• 1 small onion, sliced into rings
• 1/4 cup water
• 3 tablespoons white sugar
• 1 red chile pepper, thinly sliced (optional)
• 1 tablespoon soy sauce
• 2 teaspoons thinly sliced garlic
• 2 teaspoons thinly sliced fresh ginger
• Salad:
• 1 pound frozen deep water hake fillets
• 1 tablespoon olive oil, or as needed
• 2 cups mixed salad greens
• 1/2 cup sliced cucumber
• 1/2 cup sliced carrot
• 1/2 cup sliced red bell pepper
• 1/2 cup snow peas, trimmed and halved

Instructions

1. Combine malt vinegar, onion, water, sugar, chile pepper, soy sauce, garlic, and ginger in a saucepan. Bring to a boil; cook, uncovered, until thickened, about 7 minutes. Remove from heat and let cool.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
3. Brush hake fillets with olive oil on both sides and place on the baking sheet.
4. Bake in the preheated oven until flesh flakes easily with a fork, about 20 minutes. Cool until easily handled, about 10 minutes. Break into chunks.
5. Mix salad greens, cucumber, carrot, red bell pepper, and snow peas on a large serving plate. Top with chunks of hake. Spoon dressing over salad.